Make up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours.

Next make up the dressing for the cucumber salad by putting all ingredients except the cucumber in a jar with a lid.

Shake to combine, and pour over the cucumber.

The salad should sit covered in the fridge for anything from 20 minutes to 3 hours, to allow the dressing to penetrate the cucumber, drawing out its juices and lightening the dressing.

A few minutes before you want to serve this, heat a little olive oil in a frying pan over a medium heat. Peel the langoustine tails, and skewer them with a cocktail stick through their length if you don’t want them to curl up during cooking.

Sauté for 1&frac12 minute each side. Swirl a knob of salted butter around the pan till it foams.

Serve with the fresh cucumber salad and a dollop of garlic yoghurt.

GBP

product

https://www.donaldrussell.com/langoustine-tails-with-fresh-cucumber-salad.html?___store=default29210Langoustine Tails with Fresh Cucumber Saladhttps://www.donaldrussell.com/media/catalog/product/r/f/rf934at-1.jpg0.00GBPInStock/Recipes & guides/Recipes/Seafood Recipes/Christmas/Christmas recipesrecipe-£0.00 per kgGBP5kgNo1NoFood/r/f/rf934a.jpgMatthias Schmitt2-4|<b>For the Creamy Garlic Dip:</b>|3-4 tbsp Greek Yoghurt|½ Garlic Clove, crushed|Pinch of Salt and of White Pepper|For the Cucumber Salad:|Pinch Salt|1 tsp Sugar|2 tsp Dijon Mustard|2-3 tbsp White Wine Vinegar or White Balsamic|2 tsp chopped fresh Dill|&frac12 Cucumber, deseeded & cut into ½" chunks|<b>For the Langoustine Tails:</b>|16 Langoustine Tails|Large knob Salted ButterMake up the garlic dip first by combining all four ingredients and letting them infuse in the fridge for a few hours. |Next make up the dressing for the cucumber salad by putting all ingredients except the cucumber in a jar with a lid. |Shake to combine, and pour over the cucumber. |The salad should sit covered in the fridge for anything from 20 minutes to 3 hours, to allow the dressing to penetrate the cucumber, drawing out its juices and lightening the dressing. |A few minutes before you want to serve this, heat a little olive oil in a frying pan over a medium heat. Peel the langoustine tails, and skewer them with a cocktail stick through their length if you don’t want them to curl up during cooking. |Sauté for 1&frac12 minute each side. Swirl a knob of salted butter around the pan till it foams. |Serve with the fresh cucumber salad and a dollop of garlic yoghurt.Buy LangoustineNoNohttps://www.donaldrussell.com/media/catalog/product/r/f/rf934at_2.jpghttps://www.donaldrussell.com/media/catalog/product/r/f/rf934a.jpg